1. Prepare the Oven & Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9×5-inch loaf pans.
2. Mix Wet Ingredients
- In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
3. Combine Dry Ingredients
In a medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Mix Together
Gradually stir the dry ingredients into the wet mixture until just combined (do not overmix).
Divide batter evenly between prepared loaf pans.
5. Bake
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving Ideas
- Serve warm with butter or cream cheese.
- Toast slices and drizzle with honey or maple syrup for breakfast.
- Pair with apple cider, chai tea, or a pumpkin spice latte.
Tips for Success
- Don’t Overmix – Stir gently to keep the crumb light.
- Add Mix-Ins – Chocolate chips, pecans, or dried cranberries work beautifully.
- Tastes Better Next Day – The spices deepen overnight.
- Batch Bake – Make extra loaves and freeze — they thaw beautifully.
FAQ
Q: Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained to avoid excess moisture.
Q: Can I make muffins instead of loaves?
Absolutely — bake at 350°F for 20–25 minutes.
Q: How long does pumpkin bread last?
It stays moist for up to 4 days at room temp, a week in the fridge, or 3 months in the freezer.
